Taking its name from Japanese, Umami as separate taste was first identified in 1908 by Kikunae Ikeda while researching the strong flavor in sea food broth. He did not recognize any of the other primaries tastes (sweet, sour, salt, and bitter). He called it Umami(うま味) pronounced ‘‘OUMAMI’’, referred to a pleasant savory taste.
Since 1980, it has been proposed as one of the basic taste: UMAMI.
We use this term to describe flavor like roughly, tasty, brothy, meaty or Savory which occur naturally in many foods including meat, fish, sea food (lobster, crabs and shrimp), Parmesan cheese, soy sauce, vegetables like tomato and other dairy products and certainly the WINE.
Most people do not recognize Umami when they encounter it, but it plays an important role making food taste delicious. It is due to the synergistic flavor effect of the Glutamic acid and certain amino acids present in food. UMAMI contributes to the satisfaction and the satiety sensation.
"A Monastic Tradition"
As known around the world, winemaking is a well-rooted monastic Tradition. The monks of the Lebanese Maronite Order are extremely proud to have been able to conduct this prestigious heritage till this day, and to have provided the consumers with a “noble and unique wine”. "The patient and dedicated work in the land produces a high-quality wine, which reflects a true success of organic agriculture in Lebanon”.
The quality our wines based not on the analytics of sugar content of the grape. Our quality based on the individual layers, the soil, the microclimate and the grape variety. We let the grapes the time they need.
“TRADITIONAL but DISTINCTIVE”
We produce a small quantity with special care of tradition in the aim of raising our wines to the highest level. We respect the grape allowing it talking for itself. We manage innovation and put it in the service of traditional wine production to offer wine lovers a unique taste experience. We believe that we produce wines that feature complexity, freshness and balance.